Poached Salmon W Oyster Beurre Blanc & Sorrel Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
NORMA WRENN NPXR56B
7 ounce: Salmon filet,
5: Oysters,
1/2 ounce: Lemon juice,
1 ounce: Cream,
4 ounce: Fish stock,
1 ounce: White wine,
1 ounce: Butter,
1/4 tsp: Caviar,
Sorrel leaves,
Directions:
Poach the salmon in fish stock, white wine, lemon juice with oysters.
When it boils, remove oysters. Remove salmon when slightly underdone.
Reduce liquids for a few seconds. Add cream and reduce liquid until
thick and finish sauce by add the butter. Separately steam the
sorrel leaves on parchment paper. Turn the sorrel leaves on the
plate and place the salmon on the sorrel and add sauce. Garnish with
oysters crowned with caviar. Source: Celebrate San Antonio A
Cookbook by the San Antonio Junior Forum
Source from luhu.jp
When it boils, remove oysters. Remove salmon when slightly underdone.
Reduce liquids for a few seconds. Add cream and reduce liquid until
thick and finish sauce by add the butter. Separately steam the
sorrel leaves on parchment paper. Turn the sorrel leaves on the
plate and place the salmon on the sorrel and add sauce. Garnish with
oysters crowned with caviar. Source: Celebrate San Antonio A
Cookbook by the San Antonio Junior Forum
Source from luhu.jp
Tags
Seafood